著者

片岡 裕美 村松 泰余 福井 貞夫 峯 孝則 西川 淳一 扇間 昌規

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.19, no.1, pp.49-53, 2012-04-23 (Released:2017-01-27)

参考文献数

6

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The water level of PET bottle mineral waters sold on hot summer days seem to vary. This led us to simulate the high temperature condition (37℃) and examine the change in the quantity and quality of natural mineral water in unopened PET bottles. The results showed that approximately 1 g of water was lost per week when the bottle was kept unopened at 37℃. There was also a change in quality, due to precipitation of calcium carbonate, decline of hardness, and decrease of pH.

著者

吉川 典子 高 智美 扇間 昌規 西島 基弘 伊藤 誉志男

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.2, no.2, pp.102-105, 1996-03-29 (Released:2017-12-01)

参考文献数

1

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The use of sodium chlorite, permitted so far only as a breaching agent for cherry, coltsfoot, grape and peach, was recently expanded to a fungicide of the peels of citrus fruits for confectionery, vegetable, and egg shells. Remainder of chlorite in these foods after dipping into the agent was determined by ion chromatography (IC). The remaining chlorite in the vegetables and that on the egg shells were 40-130 ppm and 10 ppm, respectively. However, these remaining chlorites were completely removed by washing with water. Furthermore, the permeability of the agent through the egg shell was studied. It was found that no agent did permeate into the shell within 12 hours after the use at even ten fold excess of permitted dose.